Soufflé au fromage (Cheese souflee) Souflée de queso

I love soufflés  , but a long time I didn't make.

 Cheese  souffle was one  my mom usually  made at home and I loved.
I did it in individual portions because it is much better to serve everyone their portion!

They  are great for brunch, light night supper for two or as a versatile dish with a salad.


 Adapted  and translate from :  750 grammes (French site)

Ingredients


 (5 servings)


60 g   flour
50 cl milk
60 g of butter
salt and pepper 
grated nutmeg
6 egg yolks
6 egg whites
130 grams grated cheese 
(gruyere or cheddar)



Method

Melt the butter in a saucepan. Once it is melted, add    flour, stir and cook for 2 -3 minutes over low heat. 
Stir occasionally.

Meanwhile, butter the molds with softened butter .
After  2-3 minutes pour the milk into the pan and stir.
 Increase a little fire and season with salt, pepper and grated nutmeg and stir.

Bring to a boil then remove from heat and stir vigorously.
Then put the pan on heat again for a minute while continuing to mix. Get out of the fire.
Add the grated cheese and egg yolks while stirring.
Put this mixture into a bowl.
Beat the egg whites  with a pinch of salt  until stiff but not dry.
Put half of whites in the preparation and mix gently .
This gesture will help keep the lightness of the whites.
Do the same with the second half of whites.

Preheat the oven to 180°c. (350F)
Turn the souffle mixture into the prepared ramekins 

Put the ramekins or molds over a baking sheet .
Bake 20-25 minutes or until the tops are puffed and centers appear set.
Serve inmediately.

Print recipe

En español

Souflée de queso